These little bites of citrus, frosty, creamy goodness were heaven! Here’s the amazing recipe that’s pretty easy and so delicious for a Spring or Summer treat.


For Cheesecake Crust:

  1. Put all ingredients into food processor and mix until sticky.
  2. Spray one or two small muffin trays with coconut oil spray.
  3. Place about 1 tablespoon of cookie base into each cup. Press and spread firmly and evenly down into cup and up sides of muffin cup, creating a well.
  4. Place muffin trays in freezer for at least 20 minutes.

For Cheesecake Filling:

  1. Make sure cashews have been soaked in water for 2 – 4 hours prior and should be completely softened. Drain excess water and put into Vitamix or high speed blender.
  2. Add other ingredients, blend until you get a smooth pineapple cream.
  3. Mix the Agar flakes in 1 cup water, bring to boil, then simmer for 6 minutes.
  4. Slowly add the pineapple cream to the Agar mix, and blend completely.
  5. If mixture is difficult to blend add a small amount of more coconut milk or mix around when machine is turned off. Blend again.
  6. Put in fridge to cool for 15 minutes. Mix will thicken, but you don’t want it to completely gel.
  7. Remove muffin tray from freezer.
  8. Pour filling into each cup leveling close to the top and evenly distributed.
  9. Put muffin tray back in freezer for about 5 hours until completely firm.
  10. Remove from freezer and use a flat knife carefully to pop out each cheesecake. Another trick that works is carefully running the bottom of the muffin tray under warm water first, but don’t get any water in the cheesecakes!
  11. Set on plate and garnish with any other fruit you like, then sprinkle unsweetened coconut flakes on them.
  12. Continue to freeze, refrigerate, or eat!